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Article

Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film

1
Department of Food and Nutrition, National Institute of Health Doutor Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal
2
Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Seropédica 23890-000, Brazil
3
Estoril Higher Institute for Tourism and Hotel Studies, Av. Condes de Barcelona, 808, 2769-510 Estoril, Portugal
4
National Institute for Agricultural and Veterinary Research (INIAV), I.P., Vairão, 4485-655 Vila do Conde, Portugal
5
Center for Study in Animal Science (CECA), University of Oporto, 4050-313 Oporto, Portugal
*
Author to whom correspondence should be addressed.
Foods 2019, 8(9), 387; https://doi.org/10.3390/foods8090387
Received: 12 July 2019 / Revised: 21 August 2019 / Accepted: 23 August 2019 / Published: 3 September 2019
(This article belongs to the Special Issue Probiotics and Functional Foods)
Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol. View Full-Text
Keywords: Aromatic plants; Food packaging; Lipid oxidation; Meat; Sensory analyses; Whey protein Aromatic plants; Food packaging; Lipid oxidation; Meat; Sensory analyses; Whey protein
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MDPI and ACS Style

Andrade, M.A.; Ribeiro-Santos, R.; Guerra, M.; Sanches-Silva, A. Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film. Foods 2019, 8, 387. https://doi.org/10.3390/foods8090387

AMA Style

Andrade MA, Ribeiro-Santos R, Guerra M, Sanches-Silva A. Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film. Foods. 2019; 8(9):387. https://doi.org/10.3390/foods8090387

Chicago/Turabian Style

Andrade, Mariana A., Regiane Ribeiro-Santos, Manuela Guerra, and Ana Sanches-Silva. 2019. "Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film" Foods 8, no. 9: 387. https://doi.org/10.3390/foods8090387

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